Vegan Potato Salad and Tofu Schnitzel by @fitgreenmind

50 min
Medium

2 servings

🥔

400 g

Small Potatoes

🧅

1 medium onion

Onion

🧈

15 ml

Vegan Butter

🍲

130 ml

Vegetable Stock

🍶

45 ml

White Wine Vinegar

🍯

15 ml

Agave

🟡

5 ml

Mustard

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🌿

Parsley

⬜

200 g

Tofu

💧

120 ml

Water

🌾

3 tbsp

Flour

🧂

Salt

🌿

1 tsp

Poultry Seasoning

🍞

Breadcrumbs

🫗

45 ml

Oil

🍋

0.5 lemon

Lemon

Preparation Steps

  1. Step 1/11

    Wash 400 g small potatoes and place them in a pot. Cover with water and boil until fork-tender, about 15 minutes.

    small potatoes
    water
    🍲pot

  2. Step 2/11

    Drain the cooked potatoes and let them cool just enough to handle. Peel the potatoes and slice them thinly into a mixing bowl.

    small potatoes
    🫗colander
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/11

    Chop 1 onion. Melt 1 tablespoon vegan butter in a frying pan and sauté the onion for 7 to 10 minutes until soft.

    onion
    vegan butter
    🔪chef's knife
    🪵cutting board
    🍳frying pan
    🥄spatula

  4. Step 4/11

    Pour 125 ml vegetable stock into the pan to deglaze the onion. Simmer for 5 minutes until the stock is hot and fragrant.

    vegetable stock
    onion
    🍳frying pan
    🥄spatula
    🧪measuring jug

  5. Step 5/11

    Add the hot onion-stock mixture to the sliced potatoes. Add 3 tablespoons white wine vinegar, 1 tablespoon agave syrup, 1 teaspoon mustard, salt, and black pepper.

    small potatoes
    onion
    vegetable stock
    white wine vinegar
    agave syrup
    mustard
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/11

    Gently mix the potato salad until the slices are coated. Set aside while preparing the tofu schnitzel.

    small potatoes
    🥣mixing bowl
    🥄spatula

  7. Step 7/11

    Cut 200 g firm tofu into 2 even slices. Pat the tofu slices dry to help the coating adhere.

    firm tofu
    🔪chef's knife
    🪵cutting board

  8. Step 8/11

    Whisk 120 ml water, 3 tablespoons all-purpose flour, 1 teaspoon poultry seasoning, and salt in a mixing bowl. Make a loose, smooth batter.

    water
    all-purpose flour
    poultry seasoning
    salt
    🥣mixing bowl
    🥄measuring spoons
    🧪measuring jug

  9. Step 9/11

    Dip each tofu slice into the batter, coating all sides. Press the coated tofu into the breadcrumbs until fully covered.

    firm tofu
    all-purpose flour
    water
    poultry seasoning
    salt
    breadcrumbs
    🥣mixing bowl
    🥢tongs

  10. Step 10/11

    Heat 3 tablespoons neutral frying oil in a frying pan over medium heat. Fry the breaded tofu for 3 to 4 minutes per side until crisp and golden brown.

    neutral frying oil
    firm tofu
    🍳frying pan
    🥢tongs

  11. Step 11/11

    Divide the potato salad and tofu schnitzel between 2 plates. Squeeze lemon over the schnitzel and optionally garnish the potato salad with parsley or chives.

    small potatoes
    firm tofu
    lemon
    fresh parsley
    fresh chives
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Starchy Vegetables, Alliums, Plant-Based Dairy, Fats, Broth, Seasoning, Vinegar, Condiments, Seasonings, Water, Spice Blends, Breadcrumbs, Grains, Fruits, Citrus

Ingredients

Small potatoes, Onion, Vegan butter, Vegetable stock, White wine vinegar, Agave, Mustard, Salt, Pepper, Parsley, Tofu, Water, Flour, Poultry seasoning, Breadcrumbs, Oil, Lemon

Allergens

Celery, Sulfites, Mustard, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Mayonnaise-Free

Calories

690 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 86g, Fat: 29g, Fiber: 10g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 1040mg, Potassium: 920mg, Iron: 5.8mg, Calcium: 210mg

Vitamins

Vitamin C: 35mg, Vitamin B6: 0.7mg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

50 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, pot, frying pan, spatula, colander, measuring spoons, measuring jug, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Salad, Plant-Based Schnitzel

Occasions

Lunch, Dinner, Weeknight Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

German, Austrian, Central European

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy, Soft

Flavors

Savory, Tangy, Sweet, Herbaceous, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave tofu schnitzel out longer than 2 hours), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours,Store schnitzel separately to preserve crispness), freezer : 30 days (Freeze cooked tofu schnitzel in an airtight container,Do not freeze potato salad because its texture will deteriorate)